Appetizers / Soups / Salads

Left Over Week long garbage soup is for Soup.

Left Over Week long garbage soup takes several minutes to prepare.

Left Over Week long garbage soup takes several minutes to cook.

Left Over Week long garbage soup makes 20 servings.

The ingredients for Left Over Week long garbage soup are:

Ingredients:
Regular Beer, 4 can or bottle 12 fl oz
*Johnsonville Beef Brats, 6 serving
Chicken Breast, no skin, 10 breast, bone and skin removed
California Blend, 4 cup
Normandy Blend Vegetables, 4 cup
Thai Stir-Fry Vegetable Blend, 4 cup
Schwan's Quik Taters Potato Rounds, 11 serving
Minute Instant Whole Grain Brown Rice cooks in 10 Minutes, 3 cup
*Cheese Head Mozzarella Stick, 2 serving
Mushrooms, fresh, 1.5 cup, pieces or slices
Zucchini, 2 cup, sliced
Bread crumbs, dry, grated, plain, 1 cup
Soup, bouillon cubes and granules, low sodium, dry, 6 teaspoon (remove)
Water, tap, 12 cup
Yellow Sweet Corn, Frozen, 4 cup kernels
the mushrooms, Cheese head mozzarella sticks, zucchini, and the bread crumbs are on here separated because they didn't have them breaded in the list, so you can either bread and bake some fresh ones of buy some store bought pre-breaded and bake them and cut them up before add to soup.
Seasonings of your choosing

Here is how you make Left Over Week long garbage soup:

Like the name suggest, this soup is a weeks long soup (or more), it depends on if you keep adding to it to keep it going. In order to do this you need to start off by boiling the chicken in the beer with seasonings. Take chicken out and let most of the liquid to drip off and add a Chicken Grillin' Rub to it and grill until done. Repeat til all chicken is done. Then you add the brats to the beer and boil them then grill them. Make some instant brown rice according to directions. put to the side. Saute` about 2 cups of the California Blend until soft and tender enough to break up with the spatula.Add the rice to the veggies. (after 1-2 days left overs) add water to the beer (that you saved from the ch.and br.) cut up the remaining 6 brats (a package of brats is 12) then add the rest of the rice and cal blend veggies.all the while cooking on low heat (nothing higher). (after 1-2 days left overs) add water to the pot and add the chicken (cut up), add potato rounds, Normandy, and Thai Blends, .all the while cooking on low heat (nothing higher). (after 1-2 days left overs) add water to the pot and add the breaded ingredients=mushrooms, zucchini, and the mozzarella sticks, add corn and the other 2 cups of the California blend to the pot, but add some bouillon this time to help kick up the broth flavor again.. You can stop here or keep on going if you like. (I'd stop)Serving Size:�Makes about 20 1-cup servings

The nutritional information for Left Over Week long garbage soup is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 466.5

• Total Fat: 16.3 g
• Cholesterol: 86.6 mg
• Sodium: 430.9 mg
• Total Carbs: 39.2 g
• Dietary Fiber: 4.3 g
• Protein: 34.2 g